Chicken Chilaquiles Casserole

If you’ve been hunting for the ultimate comfort food that doesn’t derail your healthy eating goals, you have to try this Chicken Chilaquiles Casserole. It’s basically a hug in a baking dish! I love how this recipe takes all those bold, smoky flavors we crave and wraps them up in a paleo-friendly and dairy-free package. Whether you’re cooking for a busy weeknight family dinner or just want something spicy and satisfying, this healthy chicken casserole hits the spot every single time. Trust me, the creamy coconut-lime drizzle is a total game-changer!

Yields: 4 servings Prep time: 20 minutes Cook time: 30 minutes

Ingredients

• 2 poblano peppers, stemmed, seeded, and chopped coarse

• 2 onions, chopped fine

• 2 tsp coconut oil

• Sea salt and black pepper to taste

• 0.25 cup (approx. 0.5 oz / 15 g) minced fresh cilantro, divided

• 6 garlic cloves, minced

• 2 tsp minced canned chipotle chilies in adobo sauce

• 1 can (14.5 oz / 411 g) whole peeled tomatoes

• 0.75 cup (6 oz / 180 ml) Chicken Broth or Stock

• 1.5 lb (24 oz / 680 g) boneless, skinless chicken breasts, trimmed of all visible fat

• 3 oz (85 g) Coconut Milk Cheddar Cheese, crumbled

• 0.125 cup (1 oz / 30 ml) coconut milk

• 1 tbsp lime juice

• 1 tomato, cored, seeded, and chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a twelve-inch skillet, combine the chopped poblano peppers, half of the chopped onions, 2 tsp coconut oil, and 0.25 tsp sea salt. Cover the skillet and cook over medium-low heat until the vegetables are softened, about 8 to 10 minutes.
3. Uncover the skillet and increase the heat to medium-high. Cook, stirring occasionally, until the vegetables are lightly browned, approximately 4 to 6 minutes.
4. Stir in 2 tbsp of the minced cilantro, the minced garlic, and the chipotle chilies. Cook until fragrant, about 30 seconds.
5. Stir in the canned tomatoes with their juices and the 0.75 cup (6 oz / 180 ml) chicken broth. Add the chicken breasts and bring the mixture to a simmer. Reduce the heat to low, cover, and cook until the chicken registers 160°F (71°C), typically 10 to 15 minutes.
6. Transfer the chicken to a carving board and allow it to cool slightly. Shred the chicken into bite-size pieces.
7. Transfer the remaining sauce from the skillet to a blender and process until smooth, about 1 minute. Return the sauce to the skillet, season with sea salt and pepper to taste, and bring to a simmer over medium heat.
8. Remove the skillet from the heat and stir in the shredded chicken. Transfer the mixture to an eight-inch square baking dish and sprinkle the 3 oz (85 g) of crumbled cheese evenly over the top.
9. Bake on the lower-middle rack of the oven until hot throughout, roughly 5 to 10 minutes.
10. Allow the casserole to cool slightly. In a small bowl, combine the 0.125 cup (1 oz / 30 ml) coconut milk and 1 tbsp lime juice. Drizzle this mixture over the casserole.
11. Sprinkle with the chopped tomato, the remaining onions, and the remaining cilantro. Serve warm.

Nutritional Information Per Serving

• Calories: 380 kcal

• Total Fat: 14g

• Saturated Fat: 9g

• Cholesterol: 95mg

• Sodium: 620mg

• Total Carbohydrates: 20g

• Dietary Fiber: 4g

• Sugars: 9g

• Protein: 44g

Note: Nutritional values are estimates and may vary based on the specific brands of ingredients used, particularly the dairy-free cheese and broth.

Pro Tips for the Perfect Chicken Chilaquiles Casserole

• Char for Flavor: Don’t rush the sautéing step for the poblanos and onions. Letting them develop a golden-brown color adds a smoky depth that mimics the flavor of fire-roasted salsas.

• Shredding Hack: If you own a stand mixer, place the warm chicken breasts in the bowl and run it with the paddle attachment on low speed. It shreds the chicken perfectly in seconds, saving you time and effort compared to using forks.

• Sauce Safety: When blending the hot sauce mixture, always remove the center cap of the blender lid and cover the opening with a kitchen towel. This allows steam to escape and prevents the hot liquid from splattering or causing the lid to pop off.

• Make-Ahead Friendly: You can prepare the chicken and sauce mixture up to a day in advance. Store it in the refrigerator, then assemble with the cheese and bake when you’re ready to eat. If baking from cold, you may need to add 5–10 minutes to the baking time.

• Customize the Heat: The spice level here comes mainly from the chipotle chilies. If you prefer a milder dish, start with 1 tsp and taste the sauce before adding more. For extra heat, feel free to add a pinch of cayenne or leave the seeds in if you substitute with fresh jalapeños.

• Melting Dairy-Free Cheese: Since dairy-free cheeses often have a higher melting point than traditional cheddar, try switching the oven to “Broil” for the last 1–2 minutes of cooking. This helps achieve that bubbly, golden finish—just watch it closely to ensure it doesn’t burn!

Frequently Asked Questions

Is this Chicken Chilaquiles Casserole paleo-friendly? Yes, this recipe is designed to be paleo-friendly. It uses coconut oil, fresh vegetables, coconut milk, and a dairy-free “cheese” alternative to fit within paleo guidelines while still delivering authentic flavor.

Can I make this recipe ahead of time? Absolutely. You can prepare the chicken and sauce mixture a day in advance and store it in the refrigerator. When you are ready to serve, simply transfer the mixture to the baking dish, top with the cheese, and bake. You may need to add 5-10 minutes to the cooking time if you are baking it straight from the fridge.

What can I use instead of poblano peppers? If you cannot find poblano peppers, green bell peppers are a good mild substitute. For a bit more heat similar to a poblano, you can use Anaheim peppers.

How do I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or place the baking dish back in the oven at 350°F until warmed through.

Is the coconut flavor strong in this dish? No, the coconut flavor is very subtle. The bold flavors of the chipotle, garlic, and roasted vegetables overpower the coconut milk, which is primarily used to add creaminess and moisture to the sauce and garnish.

Can I use rotisserie chicken instead of cooking raw breasts? Yes, to save time, you can use shredded rotisserie chicken. Skip the step of poaching the chicken in the sauce. Instead, simmer the sauce ingredients until the vegetables are tender, blend the sauce, and then stir in the cooked shredded chicken before baking.

Conclusion

I really hope this Chicken Chilaquiles Casserole becomes a new staple in your weekly rotation! It is one of those rare meals that feels incredibly indulgent while still keeping your nutrition on track. Whether you are whipping it up for a quick family dinner or prepping it for healthy lunches throughout the week, the smoky, spicy flavors just seem to get better with time. If you give this recipe a try, please leave a star rating and a comment below to let me know how it turned out—I love hearing about your kitchen adventures!